Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Rib Eyes for four~nailed it!

We don't eat a lot of beef anymore...but the yen for some good old steak was too strong to ignore.  

Ran my MBGE up to the max, (yes the thermometer was maxed out) and then brushed some EVOO on 4 Rib Eyes, liberally sea-salted, and coarsely-ground peppered followed by 4 minutes per side on the CI grate. Then 10 minutes resting under foil and 'Voila!    

The anti thesis to low-n-slow.

Beef awesomeness with garlic mashers and green salad (and a green bottled Rolling Rock)

Rave reviews!  (pat's self on back and takes and imaginary bow)
When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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Comments

  • dweebs0rdweebs0r Posts: 502
    Love ribeyes on the egg.  My favorite cut of steak, no doubt.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • flynnbobflynnbob Posts: 581
    Great job, GoGo.  Before the Egg, I never cooked Ribeyes because I could not get them hot enough.  Now, It is our go to cut of beef.  Love it with the bone in. I do them about 500 per side for 2 min each then roast for a while more and pull at 130 on the Tpen to rest. 
    Milton, GA.
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  • shtgunal3shtgunal3 Posts: 2,902
    Nice job all the way down to the Rolling Rock!

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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